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Appetizers

Spicy Asian Chicken Wings

photo by:kraft
Spicy Asian Chicken Wings—add some flair to your next game day party with this twist on traditional chicken wings.
time
prep:
30 min
total:
30 min
servings
total:
9 servings

What You Need

2
tsp.  hot chili oil
1-1/2
tsp.  minced garlic
1-1/2
cups  KRAFT Original Barbecue Sauce, divided
3
Tbsp.  oyster sauce
3
Tbsp.  hoisin sauce
1
can  (14.5 oz.) fat-free reduced-sodium chicken broth
1-1/2
lb.  chicken wings, split at joints, tips removed
1/4
cup  cornstarch
1
cup  canola oil
2
 green onions, chopped
2
tsp.  sesame seed

Make It

HEAT oil in small saucepan. Add garlic; cook 1 and stir 1 min. Stir in 1/2 cup barbecue sauce, oyster sauce and hoisin sauce. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring occasionally. Remove from heat. Reserve for tossing with the cooked wings.

BRING chicken broth and remaining barbecue sauce to boil in Dutch oven or large deep skillet. Add wings; simmer 10 min., stirring occasionally. Drain; discard liquid.

HEAT oil to 350ºF in large saucepan. Toss chicken with cornstarch; gently shake off excess cornstarch. Carefully add chicken, in batches, to hot oil; cook 8 to 10 min. or until done, turning after 5 min.

PLACE wings in large bowl. Add reserved barbecue sauce mixture; toss to evenly coat wings. Place on platter; sprinkle with onions and sesame seed.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods on occasion, but keep portion size in mind.
Make Ahead
The poached wings can be refrigerated up to 3 days before frying as directed.
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